Dairy Free Cinnamon-Walnut Roasted Pineapple with Cashews
Roasted pineapple is one of those desserts that feels far more impressive than the effort it actually takes, and this version is genuinely hard to stop eating. The rings caramelize beautifully in a hot oven, picking up deep golden edges while a spiced glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric does all the heavy lifting on flavor. Walnuts and cashews get scattered over the top partway through roasting, turning toasty and fragrant just as the fruit reaches that perfect jammy sweetness. A final hit of fresh lime juice cuts through the richness and keeps everything bright and balanced. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing — the recipe just works as written. Torn mint leaves at the end are optional but genuinely worth it if you have them on hand. Whether you're serving this as a weeknight treat or a dinner-party dessert, it's the kind of dish that disappears fast.
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Learn more →Ingredients
4 servings
- 1 medium pineapple, peeled, cored, and cut into 8 rings (about ½ inch thick)
- 2 tbsp coconut oil, melted
- 2 tbsp pure maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ⅛ tsp fine sea salt
- ½ cup raw walnuts, roughly chopped
- ¼ cup raw cashews, roughly chopped
- 1 tbsp fresh lime juice
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a small saucepan over low heat, whisk together the melted coconut oil, maple syrup, cinnamon, ginger, turmeric, and salt until smooth and combined, about 1 minute. Remove from heat.
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